Warm Aubergine Salad with Walnuts by The Groovy Food Company
Warm Aubergine Salad with Walnuts
1. Preheat oven to 200°C. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darker, 8–10 minutes. Let cool, then finely chop; set aside.
2. Meanwhile, whisk lemon juice, cinnamon, red pepper, and 1 Tbsp. oil in a large bowl.
3. Heat remaining ¼ cup oil in a large skillet, preferably nonstick, over medium-high. Add eggplant and cook, tossing occasionally, until golden brown and tender, 7–9 minutes.
4. Using a slotted spoon or tongs, transfer eggplant to bowl with dressing, leaving any oil in pan behind; discard oil.
5. Add the onion, mint, and three-quarters of reserved walnuts to bowl. Season with salt and toss to combine.
6. Transfer eggplant salad to a platter. Drizzle with date syrup, then top with remaining walnuts and extra red pepper flakes.
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